Murungai Keerai Poricha Kuzhambu Recipe with step by step pictures. This is also called as Murungai Keerai Poricha Kootu as it is a dal based dish. Murungai Keerai known as Drumstick Leaves (Moringa Leaves) is a rich source of Iron and Vitamin A and I try to include it whenever I could get hold of it which is very rare though.
Having grown up in a place where there are at least 4 to 5 drumstick trees per house and eating the leaves almost daily in form or another, I find it sad when I could not get hold this keerai often in the city.
Though I try to add it while making kanji (porridge) or to adai for breakfast, I love to have it as poricha kulambu with steaming hot rice for lunch. As this is a no onion, no garlic recipe, it is perfect to make and eat on fasting (vrat) days.
But if you are not making this on a fasting day, then you can add 2 shallots (Sambar onions) and 2 garlic pods while grinding coconut. Other than yellow moong dal, you can also use tur dal or a mix of both the dals.
Murungai Keerai Poricha Kuzhambu Recipe with step by step pictures:
1. Grind grated coconut, green chilies, and cumin seeds to a fine paste using 2 to 3 tbsp water. Keep aside.
2. Pressure cook moong dal with turmeric powder for 2 whistles. Once the pressure releases mix in murungai keerai and close the pan with lid.
3. Add sambar powder, salt, ¼ cup water and bring to a boil.
4. Add ground coconut paste and let it cook for 3-4 mins over low flame or till the raw smell goes off. Add little more water if the kuzhambu is very thick.
5. Heat a pan with oil and season with mustard seeds and urad dal and pour the seasoning over the simmering kuzhambu.
6. Mix well and take off fire. Murungai Keerai Poricha Kuzhambu is ready.
Serve hot with rice or serve it as a side dish for sambar or vatha kulambu sadam.
Murungai Keerai Poricha Kuzhambu Recipe details below:
Murungai Keerai Poricha Kuzhambu Recipe
- Murungai Keerai or drumstick leaves - 1 cup (packed)
- Yellow moong dal or payatham paruppu – ¼ cup
- Turmeric powder – ⅛ tsp
- Fresh grated coconut – 4 tbsp
- Cumin seeds – ¼ tsp
- Green chilies – 1
- Sambar powder – ½ tsp
- Mustard seeds – ½ tsp
- Urad dal – 1 tsp
- Salt – to taste
- Oil – 1 tsp
- Wash moong dal and place it in a pressure cooker.
- Add turmeric powder, ¾ cup water and pressure cook for 2 whistles. Immediately after the pressure releases, add the drumstick leaves to the dal, mix well and close it with a lid and let it be for 10 mins.
- Murungai Keerai will get ¾th cooked this way without losing any of the nutrient value.
- Grind grated coconut, green chilies, and cumin seeds to a fine paste using 2 to 3 tbsp water.
- To the dal and murungai keerai mix, add upto ¼ cup water depending on the consistency you prefer.
- Add sambar powder, salt, mix well and bring it a boil.
- Add ground coconut paste and let it cook for 3-4 mins over low flame or till the raw smell goes off. Add little more water if the kuzhambu is very thick.
- Heat a pan with oil.
- Add mustard seeds and when it splutters, add urad dal and roast till it becomes golden.
- Pour this seasoning to the simmering kulambu.
- Mix well and take off fire.
- Murungai Keerai Poricha Kuzhambu is ready.
- Serve hot with rice to which a dash of ghee has been added.